Lachha Parantha

Lachha Parantha is crispy layered flat bread popular in North India. At a glance it looks like the South Indian Malabar parotta. While Parotta is made with all purpose flour, and the dough is drenched in oil. Lachha Parantha is made with whole wheat flour or 1:1 ratio of wheat flour and all purpose flour. It can be made plain or with ajwain (carrom seeds). This recipe yields 10 Paranthas.

Ingredients:

2 Cups wheat flour

1/2 teaspoon ajwain (optional)

1/2 teaspoon salt

2 Tablespoons oil

water, for kneading dough

ghee for flaky layers

oil for cooking parantha

Method:

1. Take 2 cups of wheat flour in a large flat pan.  Add 1/4 teaspoon ajwain, 1/2 teaspoon salt, and 2 Tablespoons oil.

                              

2. Mix well with fingers to crumbling dough.

                               

3. Add water slowly and knead to a smooth soft dough. 

                               

4. Apply some oil around the dough. Cover and allow to rest for 20 minutes.

                               

5. Divide dough into 10 balls. Take one ball. Dust with wheat flour. Using a rolling pin, roll into a thin round disc. Spread 1 teaspoon ghee on the surface of the thin disc.

                              

6. From the bottom of the disc, fold like fan towards the top of the disc.

                                                      

7. Now roll this to form a tight spiral. Tuck the end inside and press to seal.

                            

                                                         

8. Dust with flour and roll out to a slightly thick disc.

                                     

9. Place the parantha on a hot griddle, pressing with fingers or towel. Flip and do the same for a couple minutes. 

                                     

10. Brush with oil on both sides and cook until crisp. Transfer to a plate. Crush sides of the parantha to bring out the layers. Repeat process with the remaining dough.

                                     

11. Enjoy Lachha Parantha with your choice of curry. I paired it with Paneer Lababdar.

                                                 

 

Paneer Lababdar (Creamy Paneer Dish)

 Paneer Lababdar is a rich, creamy Mughal dish. It is similar to Paneer Butter Masala, yet a little different. Here the base of the gravy, onion, tomatoes and spices are cooked before blending into a puree, which is then cooked. Also, in this dish, big paneer cubes are sautéed in spices before adding to the creamy gravy. This enhances the flavor of the paneer. 

Ingredients:

For the gravy:

2 Tablespoons neutral oil

1/2 teaspoon black peppercorn

1 bay leaf

1 black cardamom (badi elaichi)

1 inch cinnamon

3 cloves of garlic, peeled

1 inch piece of ginger, peeled

1 onion, sliced (2 cups)

2 tomatoes, sliced (2 cups)

2 dried red chili 

2 Tablespoons cashew nuts

2 Tablespoons melon seeds (char magaz)

1 teaspoon salt

                                                             

For the Curry:

2 Tablespoons oil

1 teaspoon cumin

1 onion, finely chopped (1 cup)

1/4 teaspoon turmeric

2 teaspoons Kashmiri red chili powder or Cayenne pepper

1 teaspoon coriander powder

1/2 teaspoon cumin powder

2 cups hot water

1/2 teaspoon salt

4 Tablespoon Paneer or Khoya, grated 

2 Tablespoons fresh chopped cilantro

2 Tablespoons Kasuri Methi, crushed

2 Tablespoons heavy cream

For Masala Paneer:

1 Tablespoon butter

20-24 cubes of paneer

1/2 cup green pepper, cubed

1/4 teaspoon turmeric

1/4 teaspoon red chili powder

1/2 teaspoon kasuri methi

1 pinch salt 

                                  

Method:

Preparing the Base:

1. Heat 2 Tablespoons oil in a saucepan on medium flame. Add the dry spices and sauté for 1 minute.

                                                             

2. Add sliced onion, ginger, and garlic. Cook for 3 minutes.

                                                           

3. Add sliced tomatoes, dried chili, cashew, and melon seeds. Cook for 5 minutes, until the tomatoes are soft. Remove from stove and allow to cool completely.

                                     

                                     

4. Place cooked vegetable mixture in a blender puree, adding little water.

                                                       

5. Strain the puree to get a smooth base. Set aside.

                                                        

Preparing Masala Paneer:

1. Heat 1 Tablespoon butter in the same skillet on medium heat. Add cubed paneer and green pepper. 

                                                         

  

2. Reduce the heat to low. Add 1/4 teaspoon turmeric, 1/4 teaspoon red chili powder, kasuri methi and a pinch of salt. Cook on medium heat for 4 minutes, until well coated and paneer is slightly golden. Remove from stove and set aside.

                                 

Preparing the Curry:

1. Heat 2 Tablespoons oil in a large saucepan. Add 1 teaspoon cumin. cook for 30 seconds.

                                                        

2. Add chopped onion, and cook until translucent, 4-5 minutes.

                                                         

3. Lower the heat. Add red chili powder, turmeric, coriander powder, cumin powder, and salt. Turn the heat up to medium, and cook for 2-3 minutes.

                                    

4. Add masala base to the saucepan. Cook until oil separates, 5 minutes.

                                   

5. Add 2 cups of hot water, 1/2 teaspoon salt and cook. Adjust water to desired consistency.

                                                          

6. Gently add the masala paneer. Sprinkle grated paneer or khoya. Gently mix everything together. Cover and cook for 10 minutes on low medium flame.

                                   

                                                           

7. Gently stir in 2 Tablespoons cream. Garnish with chopped cilantro, and crushed kasuri methi. Remove from stove.

                                      

8. Serve hot with your choice of flat bread or naan or rice. I paired it with Lachha Parantha.

                

This recipe yields 6 servings.